This pie is so easy to make and since it uses frozen berries, it can be made all year long. I make it in the spring and summer before I can get fresh berries ~ just to whet my appetite for the fresh ones.
This pie is super juicy so make sure you put something in your oven under the pie plate to catch the juice or you will have a mess on your hands (don’t ask!).
1 1/3 cups sugar
2 tbsps quick-cooking tapioca
1 tbsp cornstarch
2 cups frozen raspberries
2 cups frozen blackberries
2 tbsps butter
pastry for double crust pie
In a large bowl, combine sugar, tapioca, and cornstarch. Add berries and toss gently until coated. Let stand for 15-30 minutes or until fruit is partially thawed but still icy.
Transfer berry mixture to pastry-lined pie plate. Dot with butter. Place remaining pastry over filling. Trim and crimp as desired.
To prevent the over browning of the crust, cover edge of pie with foil.
Bake at 375º for 50 minutes. Remove foil from edges and bake for 20 to 25 more minutes or until pastry is golden and filling is bubbly.
Remove from oven and cool on a wire rack.
There will be lots of juice in this pie.